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Khodke, S. U.
- Effect of Soybean Fortification on Quality and Acceptability of Sattu
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani, IN
2 Department of Agricultural Process Engineering, Aditya College of Agricultural Engineering and Technology, Beed, IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani, IN
2 Department of Agricultural Process Engineering, Aditya College of Agricultural Engineering and Technology, Beed, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 50, No 7 (2013), Pagination: 285-293Abstract
In India, 65-70 per cent population is vegetarian and depends upon food grain for nutritional requirement. Dietary protein is derived from pulses, oilseeds and cereals. Both cereals and pulses are nutritionally important since they usually provide the bulk of the diet and are also a relatively cheap source of energy, protein and important vitamins and minerals. S attu is a ready-to-eat traditional snack food and is considered as food of the poor people. It is most popular in Bihar and Uttar Pradesh. In rural areas of Maharashtra, sattu , a traditional weaning food, is consumed by all age groups. S attu is prepared from the flour of roasted cereals or legumes or combination of cereal and legumes with added flavoring agents. Traditional sattu is a mixture of Bengal gram and wheat flour 1 . It has a natural taste and easy to digest and can be eaten by all age groups and hence is good for first solid feeds. It energizes and refreshes the body immediately on consumption.References
- Rohini Devi, Boralkar, M.A. and Hamdapurkar, V.R. Nutritional improvement of a traditional weaning food mix (sattu). Fd . Nutr. Bull.,1990, 4.
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- Vineet Kumar, Anita Rani and Chauhan, G.S. Influence of germination temperature on oil content and fatty acid composition of soy sprouts. J. Fd. Sci. Technol., 2006, 43, 325-326.
- Deshpande Sumedha and Bargale, P.C. Development and evaluation of soy fortified sattu. J. Agril. Engg., 2007, 44, 60-66.
- A.O.A.C. Official Methods of Analysis. Association of Official Analytical Chemists, 1975. 12th Edn. Washington D.C.
- Bodhankar, S.S. Preparation and qualities of weaning food. M.Tech. Thesis 1992, Marathwada Agricultural University Parbhani (Maharashtra).
- ISI (1971a). Guide for sensory evaluation of foods, Part-I, Optimum Requirements (IS-6273). Indian Standards Institute, Manak Bhavan, New Delhi.
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- Banureka, V.D. and Mahendran, T. Formulation of wheat - soybean biscuits and their quality characteristics. Trop. Agril. Res. Extn., 2009, 12, 62-66.
- Agrahar-Murugkar Dipika and Jha Krishna. Effect of sprouting on nutritional and functional characteristics of soybean. J. Fd Sci. Technol., 2009, 46, 240-243.
- Sanful E. Rita, Adiza Sadik and Sophia Darko. Nutritional and sensory analysis of soya bean and wheat flour composite cake. Pak. J. Nutr., 2010, 9, 794-796.
- Hanaa M. Hemeda and Eman F. Mohamed. Functional attribute of chickpea and defatted soy flour blends on quality characteristics of shortening cake. Eur. J. App. Sci., 2010, 2, 44-50.
- Bates, R.P., Knapp, F.W. and Araujo, P.E. Protein quality of green mature, dry mature and sprouted soybeans. J. Fd. Sci., 1977, 42, 271–272.
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- Evaluation of Shelf-Life of Soy Based Weaning Food Using Different Packaging Material
Abstract Views :312 |
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
Food Science Research Journal, Vol 6, No 1 (2015), Pagination: 119-123Abstract
Over the recent decades, researchers have documented the health benefits of soy protein, especially for those who take soy protein daily. Soy products offer a considerable appeal for a growing segment of consumers with certain dietary and health concerns. Weaning foods were formulated by complementing with unsprouted and sprouted soybean at 0, 10 and 20 per cent level of fortification. Soy based weaning foods were packed in three different packaging materials i.e. LDPE, HDPE and LAF. Shelf-life was analyzed for chemical parameters including: moisture and free fatty acid (FFA) content at time intervals of 15 days and 90 days of storage at 30°C with 65 per cent relative humidity. During storage moisture and FFA content were increased. Free fatty acid content of unsprouted soybean supplemented weaning food significantly increased from 0.31 to 0.73 per cent whereas for sprouted soybean supplemented weaning food, values of FFA increased from 0.30 to 0.61 per cent. However, moisture content was increased with increase in storage period. The laminated aluminium foil (LAF) package was proved to be best packaging material for storage of soy based weaning food. The maximum shelf-life of the products was up to 90 days under the storage conditions studied.Keywords
Weaning Food, Shelf-Life Studies, Packaging Material, Free Fatty Acid.References
- Agrahar-Murugkar Dipika and Jha, Krishna (2009). Effect of sprouting on nutritional and functional characteristics of soybean. J. Food Sci. & Technol., 46 (3) : 240-243.
- Agrahar-Murugkar Dipika and Jha, Krishna (2011). Influence of storage and packaging conditions on the quality of soy flour from sprouted soybean. J. Food Sci. & Technol., 48 (3) : 325– 328.
- Arun Kumar, P., Nirmala, R. and Bhavya, E.P. (2013). Effect of different packaging and storage conditions on shelf-life of processed drumstick leaves. Internat. J. Agric. Engg., 6(1) : 28-31.
- Bargale, P.C., Joshi, K.C. and Jha, K. (1993). Studies on keeping quality of soy flakes in different packaging materials under humid condition of storage. Bull Grain Technol, 31 (1) : 32–37.
- Deshpande, Sumedha and Bargale, P.C. (2007). Development and evaluation of soy fortified sattu. J. Agric. Engg., 44 (2):60-66.
- Deshpande, Sumedha, Bargale, P.C., Joshi, K.C., Singh, Vineeta and Varghese, S. (2003). Enhancing the nutritive value of barley based sattu by soy-fortification. Indian J. Nutr. & Dietet., 41 (4) : 146-158.
- Devi, Rohini, Boralkar, M.A. and Hamdapurkar, V.R. (1990). Nutritional improvement of a traditional weaning food mix (sattu). Food & Nutr. Bull., 12 (4) : 323-324.
- Indian Standard (1975). Indian standard institution. Specifications for edible grade full fat soy flour (IS: 7837) Manak Bhavan, NEW DELHI, INDIA.
- Jideani, Victoria A. and Felix, C. Onwubali (2009). Optimization of wheat-sprouted soybean flour bread using response surface methodology. African J. Biotechnol., 8 (22) : 6364-6373.
- Kaur, G., Sandhu, P., Bakhshi, R. and Sidhu, M. (2012). Ascertaining shelf life of selected food items stored in household refrigerators for consumer safety. Food Sci. Res. J., 3(1): 91-95.
- Kumar, Purushotam and Ganguly, Subha (2014). Role of vacuum packaging in increasing shelf-life in fish processing technology. Asian J. Bio. Sci., 9 (1) : 109-112.
- Kumar, Vineet, Rani, Anita and Chauhan, G.S. (2006). Influence of germination temperature on oil content and fatty acid composition of soy sprouts. J. Food Sci. & Technol., 43(3) : 325-326.
- McKinney, L.L., Weakley, F.B. and Campbell, R.E. (1958). Changes in the composition of soybean on sprouting. JAOCS, 35 (7) : 364–366.
- Moola, J., Dora, K.C., Chowdhury, S. and Mishra, R. (2009). Shelf-life of sausage prepared from ribbon fish (Lepturacanthus savala) during refrigerated storage. The Asian J. Animal Sci., 3 (2) : 106-109.
- Mostafa, M.M., Rahma, E.H. and Rady, A.H. (1987). Chemical and nutritional changes in soybean during germination. Food Chem., 23 (4) : 257-275.
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- Raorane, G.P., Desai, A.G., Nalage, N.A. and Bhosale, S.S. (2012). Studies on the effect of packaging on quality and shelf life of the kokum (Garcinia indica Choisy) fruits during transportation and storage. Asian Sci., 7(1): 52-57.
- Performance Evaluation of Concentric Screen Grader
Abstract Views :207 |
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Authors
Affiliations
1 Depatment of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidhyapith, Akola(M.S.), IN
2 Department of Food Engineering, MIT College of Food Technology, Pune(M.S.), IN
3 Department of Agricultural Process Engineering, Vasantrao Naik Marathawada Agriculture University, Parbhani(M.S.), IN
1 Depatment of Agricultural Process Engineering, Dr. Panjabrao Deshmukh Krishi Vidhyapith, Akola(M.S.), IN
2 Department of Food Engineering, MIT College of Food Technology, Pune(M.S.), IN
3 Department of Agricultural Process Engineering, Vasantrao Naik Marathawada Agriculture University, Parbhani(M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 8, No 1 (2015), Pagination: 140-143Abstract
The machine main frame had dimensions 2000 mm × 1250 mm × 1000 mm, with a approximate cost of Rs. 45,000. The performance parameters such as actual capacity, grading efficiency of each grade, overall grading efficiency, damage loss and peel loss were studied in this work. The operating speed of the grader was maintained at constant speed 16 revolutions. The maximum grading efficiency of 96 and 62.3 per cent was found in onion and potato grading, respectively. The cost of the mechanical grading obtained was Rs. 30 per tonne. The ratio of cost for manual to mechanical grading worked out to be 12.45:1. During the performance test only peel loss was observed in onion grading while in case of potato grading more damage occurred. Therefore, this grading is only suitable for onion grading.Keywords
Fruit-Vegetable Grader, Screen Grader, Onion, Potato.- Design and Development of Grader for Kagzi-Lime
Abstract Views :267 |
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Authors
S. G. Pawar
1,
S. U. Khodke
2
Affiliations
1 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
2 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
1 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
2 Department of Agricultural Process Engineering, Vasantrao Naik Marathwada Krishi Vidyapeeth, PARBHANI (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 9, No 1 (2016), Pagination: 12-18Abstract
A Kagzi-lime fruit grader was developed using concentric screen principle. The machine consists of feeding, grading, collection and power transmission units. The dimensions of the machine are 1200 mm x 700 mm x 700 mm with a cost of approximately Rs. 25,000. The Kagzi-lime fruit were graded into three grades viz., Grade-I-above 40 mm, Grade-II-between 40 to 36 mm and Grade-III-below-36 mm. The maximum grading efficiency of 95 per cent at 14 rpm of the speed of grading unit and 7 degree feed trough angle with actual capacity was found 354.45 kg/h. and Rs. 6.62/qt cost of grading. In absence of electricity (on farm) manually operated grader is also suitable to marginal farmers with 86 per cent grading efficiency and Rs. 12.23/qt cost of grading.Keywords
Design, Screen Grader, Kagzi-Lime, Cost Analysis.References
- Ali, Mazara, Ali, Syed, Mandhar, S.C. and Ganachari, Ambrish (2011). Evalution of electronic weight grader for [Manilkara achras (Mill). Fosberg] grading. Engg. & Tech. in India, 2 (1&2):6-9.
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- Quality Assessment of Microwave Blanched Sweet Corn Kernels
Abstract Views :161 |
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Authors
Affiliations
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
1 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
2 Department of Agricultural Process Engineering, College of Agricultural Engineering and Technology, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani (M.S.), IN
Source
International Journal of Agricultural Engineering, Vol 11, No 1 (2018), Pagination: 164-167Abstract
Sweet corn (Zea mays L.) is an annual grass of the Poaceae (Grass) family. Sweet corn also called sugar corn and pole corn which is a variety of maize with high sugar content. It is a good source of carbohydrate, fibre, carotenoids, minerals and vitamins (A and E) and widely used as fresh, processed food and to make masala corn, curry and corn bread. Shelf-life of ready to use fresh sweet corn kernels is important due to its high moisture content. Blanching is one of the steps for shelf-life extension during storage. Therefore, an investigation was carried out to study the effects of microwave blanching treatments on the quality of sweet corn kernels in order to determine suitable blanching time. Sweet corn kernels were blanched in microwave for various times (1, 3, 5 and 7 min) at 540 watt. Blanched samples were also analyzed for sensory analysis and physico-chemical qualities i.e. moisture content, TSS, pH, total sugar, total carotenoids, colour (L*value, hue angle, chroma) and firmness using standard methods. These blanching treatments were evaluated with respect to the highest sensory score and the process was optimized on the basis of the maximum retention of colour, texture and total carotenoids and minimum loss of total soluble solids and total sugar. The degree of colour, texture, flavour, taste and overall acceptability was found higher for sample MB3 (Sample blanched for 3 min). From result it was observed that there was decrease in moisture, TSS, total sugar while increase in pH for 1 to 7 min blanching time. There was a strong significant influence of the blanching time, on colour, firmness and total carotenoids. It can be concluded that sweet corn kernels blanched for 3 min resulted in better quality parameters.Keywords
Sweet Corn Kernels, Blanching Time, Quality, Total Carotenoids.References
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